Beef Stew With Basil Tomato Paste

Grrrrrgh!
Course : Stews
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 tablespoon olive oil
1 pound boneless lean chuck steak -- cut in 1 1/2 inch cubes
1/4 teaspoon black pepper
2 cups low sodium beef broth
1 can low sodium crushed or pureed tomatoes -- 1 pound
1 medium celery stalk -- sliced
2 cloves garlic -- minced, divided
1/2 teaspoon fennel seeds -- crumbled
1/2 teaspoon dried basil -- crumbled
1 piece bay leaf
2 medium yellow onions -- quartered
4 medium all purpose potatoes -- peeled and cubed
3 medium carrots -- peeled and sliced - 1 inch thick, about 2 cups
1 cup fresh or thawed frozen peas
3 tablespoons minced fresh basil -- or
2 tablespoons minced parsley -- plus
1 teaspoon dried basil -- crumbled
2 tablespoons low sodium tomato paste
 

Preparation:

In a heavy, 4 quart dutch oven heat olive oil over moderate heat 1 minute. Season steak cubes with pepper, add to pot and brown on all sides 4 to 5 minutes. Reduce heat to low, add the beef broth, tomatoes, celery, half the minced garlic, fennel seeds, basil and bay leaf; bring to a simmer, stirring. Cover; simmer 1 1/4 hours. Discard bay leaf, then add onions, potatoes, carrots and peas; cover and simmer over low heat until vegetables are tender - about 45 minutes. In a small bowl mash remaining garlic and fresh basil with a fork; blend in tomato paste and set aside. Just before serving stir the basil tomato paste mixture into the stew. Heat 1 minute. Serve.

 

Nutritional Information:

107 Calories (kcal); 4g Total Fat; (29% calories from fat); 7g Protein; 13g Carbohydrate; 0mg Cholesterol; 51mg Sodium